- 4 ounces onions
- 4 ounces tomatoes
- 2 ounces fresh cilantro leaves
- 2 ounces fresh parsley leaves
- 4 ounces lemon juice
- 8 ounces shrimp
- Hot sauce
- Vegetable oil, for frying
- 1 green plantain
Heat about an inch of oil in a large skillet. Cut the plantain into 1/2-inch slices and fry it in the hot oil. Remove the plantain from the oil and press down with a wooden block or spoon to hollow it out so it looks like a small cup. Fry the cups again to firm up.
Scoop the tomato mixture into the plantains and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.